This chicken with sundried tomato cream sauce is proof positive that it does not take a lot of ingredients to make one heck of a tasty dish. Nor does it take an immense amount of time. I made this for lunch and it comes together in a flash. Cooking the chicken is the longest part.
Tomatoes are my favorite. Sometimes, I add fresh tomatoes to this, but my husband is not a fan, so when I’m cooking for him, I leave them out. I save all the garden tomatoes for me. If you love a fresh garden cherry tomato, add it to this – the freshness of the tomato and the basil is beyond compare.
So, while raw tomatoes are not my husband’s favorite, he sure does love a sundried tomato and I second that. There are so many different types of sundried tomatoes available now in grocery stores. I use the ones in oil for this recipe, but they are also packed dry, smoked, and in water. I’m sure there are types that I haven’t even seen before. If you don’t want the extra oil, use the ones that are packed dry.
I’m also a money saver, so here’s a good tip. Chicken breasts can be so big and take forever to get to a safe temperature, so do what I do. Cut them in half long-ways. Just like a butterfly cut, but go all the way, don’t leave the “wings” together. This thins out the breast without having to pound it, you double up on your servings and save money. One giant chicken breast is too much for me, so I really like it this way.
Since you’re saving money on your chicken, spend the extra few bucks and get a block of parmesan you can shred. Trust me. The pre-shredded stuff gets a little weird when it tries to melt, but the freshly grated melts like a dream. It’s worth it.
Make this a quick weeknight dinner or a fresh lunch and let me know how you like it!
- 1.5 pounds boneless skinless chicken breast, pound out or cut in half long ways
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes (optional)
- ½ cup half and half
- ⅓ cup freshly shredded parmesan cheese
- ½ cup sundried tomatoes in oil
- 2 Tablespoons chopped fresh basil
- In a large skillet over medium heat, add olive oil
- Add chicken breasts and sprinkle with salt, pepper, oregano, and red pepper flakes
- Cook on one side for 5 minutes, flip and cook until done - chicken should register 165°F on a meat thermometer
- Remove chicken from pan and set aside
- Turn the heat to low and add half and half
- With a wooden spoon, scrape up the bits from the bottom while stirring the half and half
- Add the parmesan cheese and the sundried tomatoes and stir until cheese is melted
- Add the chicken back in and sprinkle with fresh basil